This recipe came about because it’s winter and I didn’t want to make a regular potato salad. That probably doesn’t make any sense, but to me potato salad is a summer food, reminiscent of sunshine and picnics. Serving it up when the temperatures are in the 50s or below is like teasing a child with candy they cannot have. If it’s not warm outside, don’t show me potato salad.
However, I have a large amount of sweet potatoes in my refrigerator and I needed a new way to serve them. Although I love them as fries, chips or mashed, I really wanted something different. I decided a salad made from sweet potatoes would be appropriate for cold weather because, well, they are cold weather food. I might not make any sense, but I thought you might like to see how my convoluted thought process works.
Frugal Tip: I bought these sweet potatoes at my local restaurant supply store for less than $.39/pound. Depending on the store, you may or may not have to have a reseller’s license to shop there. Check your local listings to see if there is one near you and see what their requirements are.
1. Info for Feta Cheese Sweet Potato Salad
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Feta Cheese Sweet Potato Salad
- 4 lbs sweet potatoes, unpeeled
- 1 medium onion, minced
- 1 Tbsp olive oil or bacon fat
- ⅓ cup cider or mild red wine vinegar
- 2 tsp spicy mustard
- 2 tsp dried parsley
- Boil or bake the sweet potatoes until tender.
- Cool slightly and cut into ½ inch cubes.
- Place in a large bowl.
- Heat the olive oil or bacon fat in a skillet.
- Add the onions and ham.
- Stir and cook until onions get a soft and brown bits appear in the pan.
- Add to the sweet potatoes.
- Mix dressing by combining the vinegar, tarragon, mustard, parsley, salt and pepper in a bowl and whisking in oil.
- Gently mix two thirds of the dressing into the sweet potatoes.
- Whisk the feta cheese and sour cream into the remaining dressing.
- Spoon that over the sweet potatoes.